A creamy, onion-y and easy-to-make pasta.
Total Time: 1 hours 10 minutes
Servings or Yields: Servings
Serving Range: 4 to 6
Ingredients
- 1 1/2 tablespoons butter
- 4 yellow onions, thinly sliced
- Salt and black pepper
- 2 teaspoons maple syrup
- 2 cloves garlic, minced
- 1 teaspoon Herbes de Provence
- 1 tablespoon brandy
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 1/2 cups beef or mushroom broth
- 1 1/2 cups water
- 350g short pasta, such as orecchiette, shells, or rotini
- 1 tablespoon balsamic or sherry vinegar
- 1 tablespoon butter
- 1/4 cup panko
- 1/4 to 1/2 teaspoon Herbes de Provence
- 1/2 cup finely grated Gruyere or Parmigiano Reggiano
- Parsley, for garnish
Directions
Pasta
- Place a medium over medium-low heat and add in the butter to melt. Add in the onions, season with salt and pepper, and allow them to cook, stirring occasionally, until softened and starting to brown slightly, about 15 minutes. Turn the heat to medium, add the maple syrup, and allow the onions to cook and caramelize for ten more minutes, stirring frequently.
- Turn the heat down to low, add in the garlic and herbs, cook for about one minute, then carefully deglaze the pan with the brandy, stirring very well and scraping the bottom of the pan to incorporate any of the golden bits that have developed.
- Scatter over the flour and stir in to combine. Cook for one minute to toast the flour, and then, while stirring, slowly add the white wine and broth. Add in the water, turn the heat up to high, and bring to a boil.
- When boiling, stir in the pasta and cook until al dente.
- Remove from the heat and stir in the vinegar.
Topping
- Melt the butter in a small skillet over medium heat for the topping. Add in the panko and Herbes de Provence and cook occasionally until golden brown. Transfer to a small bowl and stir in the grated cheese.
Serve
- For garnish, serve the pasta scattered with the crunchy topping and some parsley. Enjoy!